Northern Italian Chicken

3-4 boneless, skinless chicken breasts
1 bunch asparagus
1-2 tomatoes
monterey jack cheese
lemon-wine sauce (below)

Pound chicken to an even thickness. Season with salt and pepper and bake on a rack (about 375) until juices run clear. Place cooked chicken pieces in a shallow baking dish. Layer tomato slice, steamed asparagus, wine sauce. and cheese slices and place under broiled until cheese bubbles and browns slightly. Be sure to add the chese last. If you pour the sauce over the cheese it does not melt properly.

Lemon Wine Sauce
5 Tbsps. butter
1 1/2 cups cooking wine (Regina brand is best)
2 Tbsps. lemon juice (add more if you like more)
2-3 Tbsps. Ultra Gel

Melt butter in saucepan. Add wine and juice. Bring to a boil and remove from heat. Wisk in Ultra Gel.